Going The Extra Meal

Sweet Potatoes Pumpkin Roasted Parsley Chopped Leeks Ginger Pumpkin season is here and with autumn just around the corner what more could you ask for than to start off the season with a soup made from fresh pumpkin. This chicken and Pumpkin soup is a great way to finish off any left over chicken that has not been eaten and let's be honest, we all get fed up of eating the same food, but since we are people of good conscience we don't even want to throw it away. However, we all want a different taste to tease our taste buds. So this chicken and heart warming pumpkin soup is a great way to achieve both goals. Ingredients 1/2 boiled chicken in 1l fresh stock 500g fresh roast pumpkin Approximately 500ml water to top up stock with 1tbsp coriander seeds 1tbsp cumin seeds 1inch sized piece of fresh ginger Top part of 1 medium sized leek 1/2 sweet potatoe Dried bread for toasting  1/3 cup Olive oil Parsley Method - separate oil in 3 bat...

Level of difficulty- easy Serves 12 For the dough 500g flour 200g unsalted butter For the filling 1leek 4 zucchini 100g blue cheese 500ml milk 3 eggs 1. For the dough rub the butter into the flour until it forms a crumble like texture. Where necessary add water. 2. Cut the white part of the leek, remove the stalk and the upper green part. When the leek is still whole, cut through lengthwise with a sharp knife,turn a quarter turn and make another incision right through the other side. The more incisions made, the finer the leek will be when chopped. Once you're happy with the amount of incisions, chop the leek until you end up with chopped leek 3. Cut the zucchini in medium sized cubes 4. In a bowl. whisk the milk and the eggs thoroughly. 5. Line the tart tray with butter and place dough over it. Pour in the mixture.  Bake for 10 minutes at 200C. lower the oven to 180C and bake for another 20 to 30 minutes.

Dips and bakes   (Crushed Chick Peas, Roasted Eggplant , Fresh Cucumber and Spicy Artichoke dips served with fresh home baked bread)   ______   Honey glazed roasted  ‘Tin’  served on crispy fig leaves  (according to availability) Vegetable tempura with  sweet sauce   Pumpkin Ravioli with a salsa  verde   ______   Tofu squares  with okra and candied tomatoes, served with   Mushrooms, and   Sea  A sparagus    Aromatic Vegetables   _______   Young coconut jelly and burnt Mango cream with coconut crumble  

Dips and bakes     (Crushed Chick peas, roasted eggplant,   fresh cucumber, and spicy Artichoke dips served with fresh home baked bread)   ________________   Honey glazed roasted ‘Tin’ served on crispy fig leaves  (according to  availability )   Vegetable tempura with sweet sauce   Pumpkin Ravioli with a salsa  verde   ______   Fillet of  beef butter  fried   garnished  with kimchi    Served with  Aromatic Vegetables   _______   Young coconut jelly and burnt Mango cream with coconut crumble  

Pork Skewers in Rice Paper   Vegetable Tempura with a sweet sauce   Papaya Salad with avocado and lime   Vermicelli Noodles with prawn and chicken   ________   Slow cooked Shoulder of Lamb with Pomegranate, Yoghurt and Fresh Mint served with Naan Bread, and   Tabbouleh with Italian Salsa Verde, and Roast Pumpkin Seeds Chicken  Yellow Curry with pumpkin and  served  with Fragrant Sticky Rice   _________   Raspberry  Cheesecake   OR   Crème  Brulee    

Ingredients Makes for 8-10 circle cut-outs 1kg prickly pears peeled ( approx 500 ml) 7 tbsp gelatine powder 200g sugar 300ml water Method 1. Blend the peeled pears in 2 second pulses. Break the flesh but avoid breaking down the seeds since these could give off a bitter taste. The liquid should give you about 500ml of juice 2. Pass through a sieve ensuring to take as much of the flesh as is possible. 3. Bring 300 ml of the liquid to the boil. In another container mix 7tbsp gelatine powder with 200ml of juice and mix until all the powder has mixed well into the juice and is not visible any longer. Pour the hot liquid over the part of liquid that has the gelatine powder mixed to it and stir in until all the solids have dissolved. Leave to set

This morning I tried something new. It was a brunch snack since it takes at least 3 hours to ''cook'  until you achieve a soft inner yolk. The ingredients are for one person, in this way it is easier to make for more😁 Ingredients 1egg yolk, organic and free range. 1cup Himalayan salt 1 cup sugar Method Crack an egg and separate it from the yolk. The white could be used later to fry and then present it as a fried egg sunny side up, however,for this recipe I only retained the egg yolk. Fill a bowl with equal parts salt and sugar, dig a well in the middle and place the egg yolk on it. Cover well with salt and leave to stand in the fridge. If you prefer it with a soft interior, 3 hours should do or 4 1/2 to 5 hours for a harder egg yolk. Alternatively you could leave it overnight in the fridge and use the egg yolk by grating over a SLD, a soup or some noodles. Take out from the salt and dab off the salt with a piece of.kitchen towel.